banana zucchini bread recipe

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The Best banana zucchini bread recipe
Banana Zucchini Bread
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Banana Zucchini Bread Works
❓ Frequently Asked Questions About Banana Zucchini Bread

The Best banana zucchini bread recipe

I’ve been making this banana zucchini bread recipe for years, and it’s still a staple in our household. The combination of ripe bananas and grated zucchini creates a moist and delicious loaf that’s perfect for breakfast, snack, or even as a side dish for dinner.

I love that it’s a great way to use up overripe bananas and excess zucchini from the garden. My kids devour it, and I appreciate how easy it is to make.

It’s a versatile recipe that can be enjoyed at any time of the year, whether you’re looking for a comforting treat or a healthy snack option. The best part?

It’s incredibly easy to customize with add-ins like nuts, chocolate chips, or dried fruit. I’ve made it countless times, and each batch is a reminder of why this recipe remains one of my favorites.

It’s a true crowd-pleaser that never fails to impress. This banana zucchini bread is a testament to the magic of simple ingredients coming together to create something truly special.

It’s a recipe that will stay in your rotation for years to come, just like it has in mine.

Banana Zucchini Bread

4.8 from 1019 votes

This moist and tender quick bread combines ripe bananas and shredded zucchini for a naturally sweet and nutritious treat. It is perfect for breakfast or a snack and uses simple pantry ingredients.

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Prep Time15 mins

Cook Time55 mins

Resting Time0 mins

Total Time1 hour 10 mins

Servings: 10Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2 medium)

1 cup shredded zucchini, squeezed dry

1/2 cup chopped walnuts or chocolate chips (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).

2Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.

3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.

4Set this dry mixture aside.

5In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.

6Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

7Mix in the mashed bananas and the shredded zucchini until just combined.

8The batter will look slightly lumpy and moist.

9Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until no streaks of flour remain.

10Do not overmix.

11If using, fold in the walnuts or chocolate chips.

12Pour the batter into the prepared loaf pan and spread it evenly.

13Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

14The top should be golden brown and spring back when lightly touched.

15Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

16Serve at room temperature.

🔧Equipment

9×5 inch loaf pan

Mixing bowls

Whisk

Electric mixer or wooden spoon

Grater

Measuring cups and spoons

Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 16g🥩Protein: 4g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture before adding to the batter. This prevents the bread from becoming soggy. You can substitute half the all-purpose flour with whole wheat flour for a denser, more nutritious loaf.

Watch Video Of How Banana Zucchini Bread Works

This banana zucchini bread is a reliable recipe that works for any occasion. It is easy to make, uses common ingredients, and always gets compliments.

I love that I can serve it for breakfast, pack it in lunchboxes, or bring it to a family gathering. It stays moist for days and freezes well, so I always have a loaf on hand.

Whether you are a seasoned baker or just starting out, this bread is a winner. Give it a try, and I think you will agree it is a keeper.

❓ Frequently Asked Questions About Banana Zucchini Bread

1. What type of flour should I use in this recipe?

For this banana zucchini bread recipe, you can use either all-purpose flour or whole wheat flour. All-purpose flour will give you a lighter texture, while whole wheat flour will provide a nuttier flavor and denser texture.

2. Can I substitute other types of sweetener?

You can use honey or maple syrup as alternatives to sugar in this recipe. However, keep in mind that these sweeteners have stronger flavors than sugar, so you may want to adjust the amount used.

3. How do I ensure my bread is evenly moist?

To achieve an evenly moist bread, make sure not to overmix the batter after adding the wet ingredients. Also, don’t overbake – check the bread frequently during the last 10 minutes of baking.

4. Can I make this bread gluten-free?

Yes, you can make this banana zucchini bread gluten-free by substituting all-purpose flour with gluten-free flour blend and adjusting the liquid content accordingly.

5. What if I don’t have buttermilk?

You can create a substitute by mixing 1 cup of milk with 1 tablespoon white vinegar or lemon juice; let it sit for 5-10 minutes before using in place of buttermilk.

banana zucchini bread recipe

The Best banana zucchini bread recipe

Banana Zucchini Bread